TINASQUIRREL Recipe Reviews (Pg. 1) - Allrecipes.com (18813573)

Mimi's Smoked Salmon Chowder

Reviewed: Feb. 23, 2012

I made this with homemade smoked whitefish instead of salmon. I didn't have any half-and-half, and substituted an equal amount of 2% evaporated milk which worked perfectly. If you are using a milder fish (we used pollack), I'd change the seasonings a bit. The herbs overpower the fish. Next time, I'll cut out the dill and tarragon.

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Chicken In Sour Cream

Reviewed: Dec. 21, 2011

This was great. Even my picky 7yo liked the chicken! The sauce was creamy and tangy without being overwhelming. The dill gave it a special taste. I made it exactly as written, except I didn't add any extra salt to the chicken (the onion soup mix and condensed soup have enough). I used the whole packet of onion soup mix and didn't think the dish was too salty. And I added thinly sliced red potatoes to the dish for the entire baking time. I used cream of celery soup, but I think any soup would work.

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3 users found this review helpful

Banana Crumb Muffins

Reviewed: May 12, 2011

These were an excellent use of some old bananas. To keep them moister for longer, I used vegetable oil instead of butter (same quantity). Also I only had 2 bananas, so used those plus a small snack-size cup of unsweetened applesauce. Per other reviewers, used a mix of 1/2 cup white sugar and 1/4 cup brown sugar, and added 1 tsp vanilla, 1/2 tsp nutmeg and 3/4 tsp cinnamon. Great spicy, banana flavor!

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3 users found this review helpful

Banana Crumb Muffins

Reviewed: May 12, 2011

These were an excellent use of some old bananas. To keep them moister for longer, I used vegetable oil instead of butter (same quantity). Also I only had 2 bananas, so used those plus a small snack-size cup of unsweetened applesauce. Per other reviewers, used a mix of 1/2 cup white sugar and 1/4 cup brown sugar, and added 1 tsp vanilla, 1/2 tsp nutmeg and 3/4 tsp cinnamon. Great spicy, banana flavor!

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5 users found this review helpful

Shish Tawook Marinated Chicken

Reviewed: Mar. 31, 2011

This was awesome. We loved it. I added a little bit extra yogurt to the marinade (used greek style), and omitted the optional curry powder. I also cut back a little (1t) on the allspice, and added some fresh garlic. It marinated for about 6 hours and was great. I can't wait to make it again! We served it with rice and pita, and had hummus as well. The garlic dipping sauce was a perfect accompaniment. I stirred it into my dish on my plate.

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Shish Tawook Marinated Chicken

Reviewed: Mar. 20, 2011

This was awesome. We loved it. I added a little bit extra yogurt to the marinade (used greek style), and omitted the optional curry powder. I also cut back a little (1t) on the allspice, and added some fresh garlic. It marinated for about 6 hours and was great. I can't wait to make it again! We served it with rice and pita, and had hummus as well. The garlic dipping sauce was a perfect accompaniment. I stirred it into my dish on my plate.

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3 users found this review helpful

Asian Beef with Snow Peas

Reviewed: Mar. 17, 2011

I made this exactly as written except I added a little bit of hot pepper flakes into the sauce. While good, I found it a bit bland. It needed a bit more Unagi! Not sure how to accomplish that, maybe some more ginger or some fish sauce. The sauce did thicken and reduce quite well and coated the meat/peas nicely.

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Asian Beef with Snow Peas

Reviewed: Mar. 17, 2011

I made this exactly as written except I added a little bit of hot pepper flakes into the sauce. While good, I found it a bit bland. It needed a bit more Unagi! Not sure how to accomplish that, maybe some more ginger or some fish sauce. The sauce did thicken and reduce quite well and coated the meat/peas nicely.

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2 users found this review helpful

Classic Chicken Noodle Soup

Reviewed: Nov. 15, 2010

This was great! Took about an hour to make. Used "original" rotisserie chicken and didn't bother with the parsley. Added the frozen peas (petite size) after taking the soup off the heat and let sit in there for just a few minutes. Perfect and not mushy. Hubby likes lots of noodles and used about half a 16oz bag of egg noodles. Fed two adults for dinner, plus tiny helpings for two children, and had two lunch portions leftover.

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6 users found this review helpful

Sweet and Sassy Pork Tenderloin

Reviewed: Sep. 22, 2009

We loved this! The pork cooked up very quickly since it was sliced, so it worked well for a weeknight dinner. The sauce is pretty strongly flavored, but we served it on the side, and you could use as much as you wanted so it wasn't an issue. It doesn't make much sauce, but since you only use a little bit, it was the perfect quantity. I used apple cider vinegar instead of red wine vinegar, and shallot instead of onion. Next time, I might cut back a bit on the Dijon mustard as that flavor was a bit too predominant in the sauce. Served with roasted carrots and horseradish mashed potatoes. I will definitely make this again. I think the sauce would also be nice on other meats like chicken.

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Winter Fruit Salad with Lemon Poppyseed Dressing

Reviewed: May 8, 2009

The combination of ingredients in this salad is so yummy. I just use Brianna's Poppyseed dressing though instead of making my own. And I like to add grilled chicken that I've marinated in Soy Vay's Very Very Teriyaki overnight.

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Bread Machine Pizza Dough

Reviewed: Apr. 30, 2008

This is great pizza dough. Better than the old recipe I used to use. I made it exactly as described and it was perfect. Not too wet or sticky. Next time I will add some garlic powder to the crust to add a little more flavor. This made about 1 10-in pizza, 1 12-in pizza, plus some breadsticks that I patted out into an 8x8 baking dish. I rolled the pizzas out very, very thin however. No par-baking required, although you may want to do that if you roll it out thicker (ie, make only one pizza with the whole recipe of dough). Baked at 450 on my pizza stone for about 6-8 minutes (longer for the bigger pizza). I'm already planning on making them again in a few days. Lots of fun for the kids too! It made plenty of pizza for 2 adults and 2 small kids. Would need more dough if you added adults.

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BBQ Chicken Sandwiches

Reviewed: Apr. 17, 2008

I made this for a potluck dinner and served with homemade cole slaw and wheat kaiser rolls. It turned out great! I did change it up a bit though (everyone has their own bbq sauce preferences). I cooked the sauce on the stovetop and doctored it up as I was cooking it by tasting it. I used a 15 oz can of tomato sauce, 1 cup ketchup, 1/2 cup mustard, and only 2Tbsp of dried minced garlic. All the rest was the same, but added 1 Tbsp of Tabasco and 2 Tbsp of cider vinegar. I used Gulden's brown mustard. I used 3.5 pounds of boneless chicken breasts, threw them into the crockpot. Simmered the sauce on the stove for 10 minutes, and then threw it over the top of the chicken. Cooked on high for about 4 hours. Pulled the chicken out, shredded it with two forks. Added some of the sauce from the pot, but then served the rest of the sauce on the side so people could make it as gloppy as they wanted. I would definitely make this again! It would be great for a casual backyard bbq/party. I would also like to try using half breast meat and half boneless skinless thighs. I would have done that this time, but my store only had "natural" boneless/skinless thighs that were pretty expensive.

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Vintage Lemonade

Reviewed: Mar. 31, 2007

This was awesome. I doubled the recipe and used 12 small lemons (which yielded 1-1/2 cups of lemon juice). I also zested my lemons with a microplane grater and mixed the zest in with the sugar instead of using the whole peels. I strained it using a fine mesh strainer lined with coffee filters to make sure I kept all the zest out of the lemonade. This got rave reviews from everyone. Tart and sweet, yum!

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House Fried Rice

Reviewed: Jan. 27, 2005

We found it a little bit bland. Much better after adding oyster sauce! Also, we used peanut oil (better for high temps), pork, ham and shrimp. Yum! And it needed more egg - I used two, but think three would have been better.

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Oven Pot Roast

Reviewed: Sep. 23, 2004

Dredging it in flour made for a really nice gravy at the end. Yum!

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Marinated Baked Pork Chops

Reviewed: Aug. 4, 2004

Doubled the sauce as suggested by others. Very good. Sweet, but not overly so since sweet is good with pork. Seasoned pork with salt/pepper and garlic powder, then seared in skillet before baking. This gave the pork a nice crust.

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5 users found this review helpful

Breaded Parmesan Chicken

Reviewed: Jul. 28, 2004

I increased the amount of parmesan and didn't use parsley because I was out. It was okay. It tasted good, but it wasn't spectacular. I will say though that the chicken was nice and moist.

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Tangy Slow Cooker Pork Roast

Reviewed: Jul. 28, 2004

This was okay, but not spectacular. I've never been able to find a "spectacular" slow cooker recipe for pork roast though, so I think it's more that than the actual recipe.

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Tomato Curry Chicken

Reviewed: Jul. 28, 2004

This was great. Served with basmati rice and green peas. I doubled the curry powder and added salt. Also reduced cooking time to 45 minutes. I'll definitely make it again.

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